Ham Croquettes

Ingredients

• about one pound of ham trimmings
• a can of French mushrooms
• an ounce of butter
• a dozen shallots
• a spoonful of flour
• a cupful of bouillon
• the yolks of two eggs
• two ounces of good butter

Method

1. 1

   Cut ham and mushrooms into small pieces.

2. 2

   Heat butter, add shallots, then flour.

3. 3

   Add bouillon, boil, then add mushrooms and ham.

4. 4

   Cook, bind with yolks, season, and add butter.

5. 5

   Cool, form croquettes, coat, and fry.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 182. The excerpt below is the record exactly as published.

Ham croquettes, cream sauce Coffee Peas a la Franchise Schloss cheese with crackers Coffee DINNER Consomme Montesquieu Mortadella Pompano, saute meuniere Leg of mutton, Mexicaine String beans Potatoes saute Hearts of lettuce, Thousand Island dressing French pastry Demi tasse Poached eggs, Balti. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madere. Ham croquettes. Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through ; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two -ggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter

Cook this with the app: pantry check, scaling, and the assistant.